Chef Matt Moran has unveiled his top restaurant picks and most memorable meals from 2026, highlighting a blend of fine dining and neighborhood favorites across Australia and abroad. Moran, known for Sydney institutions like Aria and Chiswick, shared his culinary insights to mark his collaboration with Pepperjack wine.

Moran lauded Andrew McConnell's Melbourne restaurant, Côte Basque, as having "nailed everything" from service and design to food. "Andrew's a good mate, and you have to admire him," Moran stated, emphasizing the restaurant's complete execution.

He also singled out Bones, a ramen joint in Sydney's Darlinghurst, as an outstanding "hole-in-the-wall" he frequents. "It's just around the corner from our office and it's a really good bowl of ramen. I order it more than I should," he admitted.

Reflecting on the best meal of the year, Moran pointed to Bon Heur by Matt Abé in London. "It was seriously special, some of the best food I have eaten," he said, expressing pride in Abé, who previously worked under Moran. I was in London earlier this year and it was seriously special, some of the best food I have eaten,' Moran said of Bon Heur by Matt Abé

A consistent local favorite for Moran is Cut Lunch Deli in Randwick, Sydney. "I order the same thing every time - the Schnitz sandwich. It's really good and the service is always great," he commented. I'll stop by for a coffee in the morning and for lunch I order the same thing every time, the Schnitz sandwich. It's really good and the service if always great,' he said of Cut Lunch Deli

Moran emphasized that a memorable dining experience hinges on the fundamental elements: good food, attentive service, and genuine hospitality. "It's the whole experience people remember," he said. "A good meal, a good bottle of wine and staff who genuinely care, that's what brings people back."

He also shared advice for home cooks, advocating for simplicity and preparation. "Pick one dish and do it well. Do as much prep as you can before people arrive," Moran suggested. Regarding wine pairings, he recommended focusing on the food and the occasion, with the guiding principle being personal enjoyment. "Cook what you love, open a bottle you're curious about and see what happens. If you enjoy it, that's a good match," he stated. Cook what you love, open a bottle you're curious about and see what happens. If you enjoy it, that's a good match,' he said

Moran is also looking forward to releasing a series of recipes created in collaboration with Pepperjack, designed to complement everyday moments. We've got a series of recipes coming out with Pepperjack over the next few months, recipes I created that are built around the little moments that make a meal,' he said